Name: Pan-Seared Salmon with Bourbon Glaze
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Salmon fillet; 0.25 cup Cooked quinoa; 1 cup Asparagus spears; 0.5 tsp Olive oil; 0.5 tbsp Bourbon; 0.5 tsp Maple syrup; 1 tsp Tamari; 0.5 tsp Grated ginger; 0.5 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Pan-Seared Salmon with Bourbon Glaze

Pan-seared salmon fillets glazed in a rich, smoky bourbon reduction and served with crisp-tender asparagus and fluffy quinoa.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

41.3g

Fat

26.3g

Carbs

21.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Salmon fillet

0.25 cup Cooked quinoa

1 cup Asparagus spears

0.5 tsp Olive oil

0.5 tbsp Bourbon

0.5 tsp Maple syrup

1 tsp Tamari

0.5 tsp Grated ginger

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

1
In a small bowl, whisk together the bourbon, maple syrup, tamari, and grated ginger to create the glaze.
2
Pat the salmon fillet dry with paper towels and season both sides with sea salt, black pepper, and garlic powder.
3
Heat the olive oil in a medium non-stick skillet over medium-high heat.
4
Place the salmon in the skillet skin-side up and sear for 4 minutes until a golden-brown crust forms.
5
Flip the salmon and pour the bourbon glaze into the pan, allowing it to simmer and thicken for 3 minutes while spooning the liquid over the fish.
6
While the salmon finishes, steam the asparagus spears for 4-5 minutes until they are bright green and crisp-tender.
7
Plate the salmon over the warm cooked quinoa and serve with the steamed asparagus on the side, drizzling any remaining glaze from the pan over the fish.